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WorksheetsBasics of Chocolate
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
To temper chocolate by adding a chunk of chocolate to warmed chocolate. This chocolate slowly help the melted chocolate to cool down to right temperature.
a)
Seizing
b)
Semisweet
c)
Seeding
d)
Cacao
2.
Occurs when moisture comes in contact with chocolate.
a)
Liquifying
b)
Seizing
c)
Curdling
d)
Tempering
3.
Unsweetened powder made from cacao beans that are fermented, dried, roasted, and cracked
a)
Cacao
b)
Cocoa Powder
c)
Dutch Processed Cocoa
d)
Bloom
4.
Portions of fat found in the cacao bean
a)
Chocolate liquor
b)
Cacao
c)
Cocoa Butter
d)
Cocoa Powder
5.
Grayish streaks on chocolate that happen when chocolate is stored in a warm area.
a)
Dutch Processed Cocoa
b)
Bloom
c)
Cacao
d)
Nibs
6.
Seed pods that grow on tropical evergreen trees. Their seeds are used for cocoa powder and cocoa butter.
a)
Cocoa
b)
Cacao
c)
Cocoa Butter
d)
Bloom
7.
Unsweetened cocoa powder that is furthered processed to reduce the acidity of natural chocolate
a)
Cocoa Powder
b)
Couverture Chocolate
c)
Dutch Processed Cocoa
d)
Bittersweet Chocolate
8.
Professional quality glossy coating chocolate.
a)
Couverture chocolate
b)
Bittersweet Chocolate
c)
Milk Chocolate
d)
Nibs
9.
Dark chocolate that contains no sugar or milk.
a)
Milk Chocolate
b)
White Chocolate
c)
Unsweetened Chocolate
d)
Semisweet Chocolate
10.
Mixture of sugar, cocoa butter, and milk. Not considered a true chocolate because it lacks chocolate liquor.
a)
Milk Chocolate
b)
White Chocolate
c)
Unsweetened Chocolate
d)
Semisweet Chocolate
11.
Sweetened chocolate the contains at least 10% chocolate liquor and 12% milk solids.
a)
Milk Chocolate
b)
White Chocolate
c)
Unsweetened Chocolate
d)
Couverture Chocolate
12.
Temperature when chocolate begins to change from a solid to a liquid
a)
Melting Point
b)
Seize
c)
Nibs
d)
Couverture
13.
Roasted cocoa beans separated from husks and broken into small bits.
a)
Nibs
b)
Bloom
c)
Seize
d)
Cacao
14.
Baking chocolate containing at least 35% chocolate liquor.
a)
Milk Chocolate
b)
White Chocolate
c)
Couverture Chocolate
d)
Bittersweet
15.
Occurs when chocolate turns thick and lumpy during melting
a)
Nibs
b)
Melting Point
c)
Seize
d)
Bloom
16.
Which of the following ingredients must be in chocolate for it to be classified as "real chocolate"?
a)
Cocoa Powder and Milk
b)
Cocoa Powder and Cocoa Butter
c)
Chocolate Syrup and Butter
d)
Cocoa Butter and Cocoa Nibs
17.
What causes chocolate to seize?
a)
When moisture comes in contact with chocolate
b)
When chocolate burns
c)
When chocolate is not stored at the proper temperature
d)
Lack of sugar
18.
What causes chocolate to bloom?
a)
When moisture comes in contact with chocolate
b)
When chocolate burns
c)
When chocolate is not stored at the proper temperature
d)
Lack of sugar
19.
Which of the following types of chocolate contains the lowest sugar content?
a)
Unsweetened
b)
Bittersweet
c)
Semisweet
d)
Milk Chocolate
20.
Which type of chocolate contains more sugar?
a)
Bittersweet
b)
Semisweet
21.
To test a thermometer making sure it is reading the correct temperature.
a)
Temperature control
b)
Crystallizing
c)
Callibration
d)
Condensation
22.
Water should boil at what temperature?
a)
100 degrees fahrenheit
b)
212 degrees fahrenheit
c)
125 degrees fahrenheit
d)
400 degrees celcius
23.
How should chocolate be stored?
a)
Cool, dry, well-ventilated place
b)
Freezer
c)
refrigerator
d)
room temperatur
24.
An essential step for making smooth, glossy, chocolate. It prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. It also produces a crisp, satisfying snap when you bite into chocolate.
a)
Seizing
b)
Mouthfeel
c)
Tempering
d)
Double Boilering
25.
A type of pan used to melt something that can easily burn. Ingredient is warmed/melted indirectly by heating water in the pan below
a)
Cast Iron
b)
Saucepan
c)
Doubleboiler
d)
Stockpot
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